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Chanterelle Mushroom Chowder

Yields1 Serving

 Canola or olive oil, for cooking
 4-6 slices bacon, chopped
 1 small onion, finely chopped
 2 Tbsp. butter
 2 cups fresh chanterelles, the big ones chopped or halved
 2 Tbsp. flour
 3-4 cups chicken stock
 1 corn on the cob, kernels cut off (optional)
 2 small thin-skinned potatoes, diced
 a couple sprigs of thyme
 salt and pepper, to taste
 1/2 cup heavy cream or half & half
1

In a medium pot, heat a drizzle of oil over medium-high heat and cook the bacon and onions for 5-6 minutes, until the onions are soft and the bacon is cooked through. Add the butter and chanterelles (drain some of the drippings off if there’s a lot) and cook until the mushrooms soften and start to turn golden on the edges.

2

Shake the flour over the onions and mushrooms and stir to coat. Add the chicken stock, corn, potatoes and the thyme leaves (pull them off the stems) and bring to a simmer, stirring to combine everything well. Cook for 20 minutes, or until the soup thickens and the potatoes are tender.

3

Season with salt and pepper and stir in the cream. Serves 4.